To roast Brussel sprouts first place your oven rack in the upper third of your oven.
To save washing a bowl, grab a large rimmed baking sheet, and lay your Brussels sprouts directly on it.
Drizzle your olive oil over them, and sprinkle with the salt and pepper (plus, any additional seasonings you like). Mix until the Brussels sprouts are fully coated.
Spread them out so they make a single layer on the baking sheet.
For the most crispy Brussels sprouts, flip each one to be cut side down (it’s well worth the extra 45 seconds, I promise).
Bake at 400 degrees F for 20 to 25 minutes.
The Brussels sprouts should be crispy and lightly charred on the outside.
Depending on the size of your Brussels sprouts, you may want to check them for doneness a little early.
However be sure there is some space between your sprouts on the roasting pan so they roast and don't steam.
Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet.
The cut side will caramelize beautifully while the outer leaves crisp.
Roasted Brussel Sprouts can turn out bitter as a result of thiocyanates, an acidic antioxidant, and glucosinolate compounds that are released during the cooking process.
You can reduce the bitterness of the roasted brussel sprouts by adding some salt to the brussel sprouts when you cook them.
Make sure you salt Brussels sprouts at the beginning of the cooking process.
And then go in with a good pinch of sea salt or kosher salt before serving.
Before roasting the brussel sprouts you should always rinse them or even soak them and also trim the bottoms and outer leaves off, then cut them in half to prep them for roasting.
Roasted Brussel Sprouts are very healthy for you.
Whether roasted, steamed or cooked any other way the brussel sprouts are a healthy food.
Brussels sprouts are loaded with vitamin A, folacin, potassium, calcium. They have 3-5 grams of fibre per cup, and at 25 calories per 1/2 cup cooked.
Brussels sprouts are one of those foods that will make you feel full for longer.
All these reasons make it a good option to include it in your diet to reduce weight.
Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate.
Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.
When Brussels sprouts are cooked, they may undergo some nutrient changes. Levels of the antioxidant vitamins E and K increase during cooking, but levels of some water-soluble nutrients, such as vitamin C, decrease.
Raw Brussels sprouts gives you the most folate and vitamin C. Like broccoli, steaming Brussels sprouts releases more indole than raw (but they admittedly taste best when roasted).
While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium.
Brussels sprouts, on the other hand, are lower in sodium.